Stewed chickpeas with tomato and courgette

Method
Prep:15min  ›  Cook:45min  ›  Extra time:8hr soaking  ›  Ready in:9hr 

1. Sort the chickpeas and rinse well with cold water. Soak overnight, then drain.
2. Cook the chickpeas in plenty of water or stock until they are tender, about 30 minutes. Reserve about 450ml of the cooking liquid. Drain in a colander, rubbing gently to remove the skins (discard the skins).
3. Heat the olive oil. Add the garlic and cook until an aroma rises.
4. Add the courgette and tomato. Saute the vegetables until the courgette is tender and heated through, about 10 minutes.
5. Add the chickpeas to the pan, along with enough cooking liquid to keep them more moist. Stew until heated through. Add the coriander and adjust the seasoning salt, pepper and lime juice to taste